Italian Ladyfinger Biscuits Recipe | Food Diaries | Zarnak Sidhwa |Dessert

Method:
Whisk the egg yolks with 1/3 cup sugar and vanilla essence. In another bowl, whisk the egg whites until they turn into soft peaks. Gradually whisk in the salt and the other 1/3 cup of sugar until well combined (don’t over beat). Very gently fold it into the egg yolk mixture. Finally sift the flour a little at a time into the egg mixture and fold it in gently. The reason you have to be extra gentle is so that the air from the beaten egg whites remain. This will help the mixture rise whilst baking. Pipe the lady fingers onto a silicon lined baking sheet and bake at 180 degrees c for about 12 minutes or until golden brown on the top. Remove from the oven dust with icing sugar and cool on a wire rack. Store them in an airtight container. Can be used to make tiramisu.

Method:
Place cubed beef, onions, garlic, ginger, turmeric, coriander powder, all spice powder, salt and red chili powder in a pan. Cover with water. Cook for 1 hour or until beef is tender. Heat oil in another pan. Add mustard seeds and allow to splutter. Add bay leaves and cinnamon stick. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned. Add turmeric, coriander powder, all spice powder, salt and red chili powder. Add little water and boil to make a thick sauce. Simmer 2-3 minutes. Add cooked beef. Add chopped coriander leaves.